3. mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; upload to the bell pepper mixture. carry to a simmer; cook until carrots are tender, approximately 7 minutes. add bok choy and bean sprouts. prepare dinner until bok choy is smooth, about five minutes.

4. return bird to the skillet. blend 2 teaspoons water and cornstarch collectively in a bowl; pour into pan and mix. simmer until broth thickens, 3 to 5 minutes.